Vegan Firecracker Mushroom Rice Bowls
with Roasted Veggies, Scallions & Sesame Seeds
Vegan Firecracker Mushroom Rice Bowls
Bold, spicy mushroom rice bowls topped with roasted veggies, fresh scallions, and sesame seeds for a satisfying vegan dinner with plenty of crunch and flavor.
Ingredients
For 2 servings
- 8 ounce Button Mushrooms
- 12 ounce Carrots
- 1 teaspoon Garlic Powder
- 1 thumb Ginger
- 6 ounce Green Beans
- ¾ cup Jasmine Rice
- 5 teaspoon Rice Wine Vinegar
- 2 unit Scallions
- 1 tablespoon Sesame Seeds
- 1 teaspoon Sriracha
- 4 tablespoon Sweet Soy Glaze
- 4 tablespoon Vegan Mayo
Additional Ingredients
- 5 teaspoon Cooking Oil
- Pepper
- Salt
- ½ teaspoon Sugar
American
PDF
DifficultyMedium
Prep Time15m
Total Time35m
Calories830
Protein13g
Carbs110g
Fat37g
Tags:
VeganFiber Smart
⚠️Allergens:
🌰Sesame🌱Soy🌾WheatSwaps and substitutions
If you need to avoid soy or wheat, swap the sweet soy glaze and vegan mayo for a tamari-free, soy-free stir-fry sauce and a plain vegan mayo made without soy. For sesame-free needs, skip the sesame seeds and use toasted pumpkin seeds or chopped peanuts if tolerated.
What to serve with it
Serve with a crisp cucumber salad or simple steamed edamame to keep the bowl fresh and filling. A chilled citrusy drink or green tea works well to balance the sweet-spicy sauce.
